Stephen Starr and Joe Carroll’s New DC Steakhouse Has a Head Chef: Marjorie Meek-Bradley

Stephen Starr and Joe Carroll’s New DC Steakhouse Has a Head Chef: Marjorie Meek-Bradley


one of Washington’s pinnacle chefs (and pinnacle Chef alums) is coming domestic. Marjorie Meek-Bradley, who’s been on the road for the beyond several months, is the govt chef at Stephen Starr and Joe Carroll’s coming near near DC steakhouse, St. Anselm. The hotly-predicted restaurant—a derivative of Carroll’s flagship in Brooklyn—is slated for an August beginning close to Union market.  

In a few methods, Meek-Bradley’s career is coming complete circle. The 33 yr-old chef’s first job out of culinary college became with Starr’s Washington square restaurant in Philadelphia (Washingtonians may also know him higher for Le Diplomate on 14th road). She spent the past nine years in DC—in the course of that point she led the kitchens at Ripple and Roofers Union, opened Smoked & Stacked sandwich store (of which she’s nonetheless a associate), and cooked her way into the finals of pinnacle Chef. due to touchdown the lead gig at St. Anselm, she’s spent the beyond seven months hopping among 15 of Starr and Carroll’s eating places in new york, Philadelphia, and Miami as a part of the education and practise for the brand new steakhouse. 

To Meek-Bradley, the go back home makes feel: “this is the subsequent natural step, to go past DC however convey it again to DC…St. Anselm is the food i love to devour, and that i’ve constantly been into entire animal work.”

Meek-Bradley and Carroll—who is greater creative expertise than chef—are operating on a menu that’s supposed to face out from the parade of out-of-metropolis chophouses that have marched into Washington. like the Brooklyn unique, St. Anselm DC will focus on grilled pork, beef, and lamb from obviously raised, history-breed, nearby-whilst-available animals from the smallest farms feasible, plus in addition-sourced seafood and bountiful veggie options. even though it’ll be possible to splurge on a massive bone-in ribeye, the kitchen seeks out beneath-utilized cuts which might be typically greater affordable—assume veal flank steak and flatiron. 

further to the no longer-your-common-steakhouse menu, there’s the notion of a not-your-common-steakhouse kitchen with a female on the helm. In Brooklyn, the kitchen has been predominantly woman-pushed at times; the cutting-edge head chef, Katrina Zito, is operating with Meek-Bradley main up to the outlet. 

“There’s the masculine idea of a steakhouse, after which it’s all girls in the kitchen, that's so remarkable,” says Meek-Bradley. “I suppose it brings a different contact to it. You’ll see it in  DC—a few dishes will be exactly what you expect, but they’ll have a extra delicate balance of flavors than your conventional steakhouse.” 

To that end, Meek-Bradley is likewise running on hiring a number of her former back and front-of-the-house colleagues to tackle the brand new eating place. 

“It’s like whilst you’re in a band and you play the small places, and then you definately make it to a larger level,” says Meek-Bradley. “You want to make sure you have got the ones same human beings around you.” 

extra: Joe Carroll Marjorie marjorie meek-bradley St. Anselm Steakhouses Stephen Starr

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